Ingredients. - Twenty to twenty-four apricots (preserved fruit will do), castor sugar, ground cinnamon, frying fat. For the yeast batter: sixteen ounces of flour, half an ounce of yeast, three ounces of oiled butter, milk, one teaspoonful of castor sugar, two pinches of salt.

Method. - Cream the yeast smoothly with a little tepid milk, add four ounces of flour, mix into a light dough, and let it rise in a warm place. When it has risen to nearly twice its original size add the salt, sugar, warm butter, flour, and as much tepid milk as is needed to form a light dough. Let it rise again, and meanwhile drain the apricots from the syrup. Cover the halves of the apricots completely with a thin coating of dough, place them on a well-buttered paper, let them remain near the fire for about half an hour, then fry in hot fat until nicely browned. Drain well, sprinkle with castor sugar and cinnamon, then serve.